Rustic Peach Blueberry Pie

Of course the pie crust is simply a refrigerated pie crust.

Rustic peach blueberry pie. I adapted the filling from my blueberry bazinga pie recipe which you can find right here. There s just something i really love about the rusticity of a galette or crostata. 1 4 cup ice water. Instead of looking like something you have bought from a fancy store it looks like something your old grandmother has painstakingly put together.

1 1 4 cups flour plus extra for dusting. But when it s a muggy summer day and time is tight i just forget the prospect of a double crust pie and turn to a trusty galette. Recipe inspiration for rustic blueberry galette. Transfer to a parchment lined large baking sheet.

In a large mixing bowl lightly mix together fruit sugar lemon juice salt cornstarch and cinnamon. Brush with warmed peach apricot preserves. 1 stick butter cut into small cubes and frozen. No fuss blueberry and peach crostata recipe.

Pie dough can be made and refrigerated 2 days in advance. Preheat oven to 375 degrees. 3 4 cup 1 1 2 sticks unsalted butter cold and cut into small chunks. Meaning a crust that tastes amazing and is a cinch to flute weave or any other maneuver that i happen to dream up.

Rustic honey peach and blueberry galette is like a flat pie without the pie plate made with a flaky crust on a cookie sheet topped with a peach and blueberry filling baked and then drizzled with aunt sue s raw unfiltered honey. Line a rimmed baking sheet with foil and then parchment paper. In a separate bowl gently mix together the sliced fruit sugar and cornstarch. The combination of peaches and blueberries in this streusel topped pie can t be beat.

I have seen so many beautiful galette photos around the internet and in magazines i just had to try one for myself. Preheat oven to 425 degrees. 1 lemon zest finely grated. Place the filling in the center of the pie crust then fold up the sides pleating every now and then.

Serve with a scoop of vanilla ice cream for a sweet and summery treat. On a lightly floured surface roll out the chilled pie crust to about 12 inches in diameter. I have endlessly droned on about my quest to find the perfect pie crust. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.

16 ounces fresh blueberries. Roll out pie dough on a well floured surface approximately 13 inches round 1 8 inch thick.